In the backmost corner of my refrigerator I found a package of low fat curd cheese, which is dangerously close to the date of expiry. Because I haven't baked so much in recent time I have to use it quickly. So I browsed in all of my books and I grabbed this recipe. It is enough for 500g low fat curd cheese and I fortunately got 1 can apricots in my house.Actually this cake should be baken in a tarteform, but somehow I got the unwell feeling, that the cake will stick to the little teeth and will ruin my work. So I used a springform. This cake can be eaten cold or hot.

Roll 2/3 dough on the greased bottom of the springform. Form a role with the rest of the dough and press it against the edge of springform. Put filling on the cake base and distribute apricots on it. Cover apricots with some filling and smooth it evenly. Spread planed almonds on the cake.

There was once a time, when recipes with quantities specified in cups was very trendy. I do not really like the idea, because I thought it was too imprecise. Furthermore I don't know which cupsize are meant: Do they mean cups from a coffee set or do they mean a coffee mug? In many recipes are demanded a normal cup- for me a coffee mug is a normal cup. I nevertheless decided to try this recipe, because it demands explicitly a cup from a coffee service for quantities.

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